Trader Joe’s Yellow Thai Curry Recipe
This flavorful Thai Yellow Tofu Curry is an easy weeknight meal that uses Trader Joe’s popular Thai Yellow Curry Sauce. This curry comes together in 25 minutes with tofu, potatoes, carrots, peas and more. Pair with some rice and/or naan the perfect meal!
By now, you probably know that I love creating recipes that come together quickly without sacrificing flavor…and this yellow curry fits the bill! It is the easiest recipe you will find with only 8 ingredients but still has the warm, spiced curry flavors we all love. Thanks to Trader Joe’s Thai Style Yellow Curry Sauce, this recipe is ready in just 25 minutes, while other recipes take double that time! This is a fuss-free recipe with little clean-up – so you can enjoy a warm bowl of thai yellow curry without spending an hour in the kitchen prepping and cleaning up!
Why you’ll love this Thai Yellow Curry Recipe
▶︎It should be noted that this recipe is NOT vegan/dairy-free. Trader Joe’s Thai Yellow Curry Sauce does contain some milk product in it. I strive to provide mostly vegan recipes on my site, but will occasionally provide recipes that are not fully vegan (always vegetarian). I will always specify whether a recipe is fully vegan or vegetarian. I am sorry for any inconvenience.
Yellow Thai Curry Recipe Ingredients
Ingredient notes:
- Yellow or white potato: You need one medium potato (washed and diced). It should equate to about 1 cup of diced potato. You could also use a russet potato or red potato.
- Extra-firm tofu: For the best texture, this will work best for this recipe. I like to press my EF tofu to further improve the texture and get rid of any excess water. (Trader Joe’s has an amazing extra-firm tofu that is “super pressed”!)
See recipe card for full ingredient list and quantities.
What is Trader Joe’s Thai Style Yellow Curry Sauce?
This is a pre-made sauce found at Trader Joe’s that already has all the Thai flavors in one sauce! No need to add pastes, lots of spices, coconut milk, and more- this sauce has it all.
You can find this at most Trader Joe’s grocery stores or here on Amazon.
It is SUPER flavorful (I could literally drink the sauce!) It’s not really spicy- more creamy and slightly sweet.
What’s in the sauce?
It contains coconut milk, garlic, onion, spices, salt, ginger, red chili, cornstarch, and cultured whey (milk).
As stated above, this recipe is NOT vegan/dairy-free as this sauce contains a small amount of milk product.
How to make Thai Yellow Curry
Step 1: In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
Step 2: Then add in your diced carrots and potatoes. Sauté for a few minutes.
Step 3: Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes and carrots are fork tender.
Step 4: Add in your tofu cubes and green peas. Mix well. Cover and simmer for 5 more minutes.
Step 5: Serve your curry with basmati rice and/or naan. Top with cilantro, thai basil, fresh lime or peanuts.
Pro Tips
- This Thai yellow curry is easily customizable with other veggies you have. Try bok choy, cauliflower, spinach, kale, sweet potato, and more!
- I recommend adding 1 cup of vegetable broth to the yellow curry sauce so help thin it out slightly and provide more curry broth to your dish.
- If you can find Thai basil at your grocery store, I recommend adding it to this dish. It adds a lot of extra flavor to the curry! It has a bolder flavor than regular basil (a little spicier, sweet, with hints of anise).
How to serve Yellow Curry Tofu
You can serve with your choice of grain: brown rice, basmati rice, jasmine rice, quinoa, cauliflower rice etc. I also like to pair it with naan if I have it available.
How to store Thai Curry Tofu
This curry freezes great! You can double the batch and store leftovers in the freezer for up to 3 months. Keep other leftovers in the fridge for 4 days in an airtight container.
Thai Curry Tofu FAQs
Yellow curry has a mildly spicy and aromatic flavor with a creamy and rich texture due to coconut milk. It features a balance of sweet, savory, and tangy notes, primarily derived from ingredients like turmeric, ginger, lemongrass, and coconut milk.
▶︎Love Trader Joe’s recipes? Try out this Autumn Harvest Grain Salad using Trader Joe’s Harvest Blend!
▶︎Do you love tofu? I bet you will love my mouthwatering Sticky tofu that is an incredible addition to a stir fry!
⇨ Other Cozy Recipes ⇦
▶︎For another cozy meal, try out this One Pot Vegan White Bean Chili topped with avocado, cheese, and crunchy tortilla chips! This Vegan Chickpea Tikka Masala is another cozy favorite or this Creamy Butternut Squash Curry and 20 Minute Chickpea Curry!
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Yellow Thai Curry Tofu
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Equipment
- 1 large pot or skillet
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 medium carrots peeled and chopped
- 1 medium yellow potato (~ 1 cup) washed and diced
- 1/2 cup frozen green peas
- 11 oz Thai Style Yellow Curry Sauce from Trader Joe's
- 1 cup water or vegetable broth* (use vegetable broth for the most flavor)
- 1 block extra firm tofu pressed for at least 20 minutes
Optional Sides & Toppings
- basmati rice
- toasted naan bread
- chopped cilantro or thai basil for topping
- chopped peanuts for topping
- fresh lime for topping
Instructions
- In a large skillet or pot, heat your oil over medium heat for 1 minute. Add in your diced onion and cook for 3-4 minutes.
- Then add in your diced carrots and potatoes. Sauté for a few minutes.
- Pour in your Thai Style Yellow Curry sauce and vegetable broth. Mix well. Bring to a boil and then turn down to simmer and cover for 10-15 minutes until potatoes are fully cooked.
- Add in your tofu cubes and green peas. Mix well.
- Serve your curry with basmati rice and/or naan. Top with cilantro, thai basil, fresh lime or peanuts.
Notes
-
- This Thai yellow curry is easily customizable with other veggies you have. Try bok choy, cauliflower, spinach, kale, sweet potato, and more!
-
- Thai basil has a bold flavor compared to regular basil described as a little spiciness, sweetness, and hints of licorice and anise. I love the flavor of this mixed into my curry.
- This curry freezes great! You can double the batch and store leftovers in the freezer for up to 3 months. Keep other leftovers in the fridge for 4 days.
